Vegan Holiday Recipes + Healthy Holiday Tips

Recently, the Wellness Lead for Nestle Corporation asked me to come in to do a recipe demo for their employees on “Healthy Holiday Recipes.” I brought easy, healthy holiday recipes ideas to demonstrate.

The first thing I did when everyone walked in is was to ask, “Do you really want to be healthy during the holidays? Isn’t this the time you want to relax and not worry about what to eat?”

I got a resounding “Yes, I want to be healthy during the holidays!” Two of the reasons people said they want to be healthy during the holidays are:

1. Didn’t want to put on the “Holiday 10”
2. Didn’t have as much time to work out with shopping, parties and other holiday events to attend or take care of

I encourage adding healthy options to your dinners – not making it 100% healthy – but lighter and healthier than it may otherwise be.

If your company or organization or company is interested in a healthy cooking demo OR a talk about mindsets and healthy habits, please contact me at nagina@masalabody.com. I am actively looking for more opportunities to speak to professionals and entrepreneurs about how eating healthy boosts energy and well-being and how to make healthy food taste good!

Here are four healthy and delicious recipes for the holidays.

Here’s what I’ll be sharing in the Healthy Holiday Recipes book and on this blog post:

• Ginger Cardamom Cranberry Sauce (in the free ebook download only)
• No-Cook 3-Bean Salad
• Coconut Green Beans
• Spiced Salmon Steak
• Appendix: 3 Tips to Stay in Control During the Holidays

The ingredients are so good for you that it really doesn’t matter how much you eat! You won’t have to worry about the “Holiday 10” when you put some of these dishes into your rotation for your holiday dinner(s).

Here’s the best part – NONE of these recipes taste “healthy.”You know, the stereotypical bland, bor­ing healthy tasty that most people do NOT want on the holidays. That’s exactly what you WON’T get in the Healthy Holiday Recipe book! Get ready for delicious and memory-making meals!

Holiday Side Dish Recipe

Ginger Cardamom Cranberry Sauce

For recipe, get your free copy of the Healthy Holiday Recipes book here

Vegan Holiday Recipes

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No-Cook 3-Bean Salad

Votes: 1
Rating: 5
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Prep Time

15 minutes

Cook Time

0 minutes

Servings

servings MetricUS Imperial

Ingredients

Main ingredients

• 1 can garbanzo beans rinsed
• 1 can kidney beans rinsed
• 1 can cannellini beans rinsed
• 1 tomato coarsely chopped
• 2 stalks celery chopped
• 1/2 red onion chopped
• 1/2 teaspoon red chili powder (optional, only if you prefer heat)
• 2 tablespoons cilantro chopped
• 2 cups baby spinach leaves

Dressing

• 2 cloves garlic minced
• 1/2 cup balsamic vinegar
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon fresh cracked black pepper (or to taste)

Prep Time 15 minutes Cook Time 0 minutes Servings servings MetricUS Imperial Ingredients Main ingredients 1 can garbanzo beans rinsed 1 can kidney beans rinsed 1 can cannellini beans rinsed 1 tomato coarsely chopped 2 stalks celery chopped 1/2 red onion chopped 1/2 teaspoon red chili powder (optional, only if you prefer heat) 2 tablespoons cilantro chopped 2 cups baby spinach leaves Dressing 2 cloves garlic minced 1/2 cup balsamic vinegar 2 teaspoons extra virgin olive oil 1/4 teaspoon salt (or to taste) 1/4 teaspoon fresh cracked black pepper (or to taste)

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Instructions

1. In a medium bowl, mix together all ingredients, except spinach and dressing ingredients.
2. Add dressing ingredients to a separate small bowl and whisk together.
3. Pour over beans and mix.
4. Spoon bean salad mixture on top of 1/2 cup baby spinach and enjoy! (Note: Do this step withing one hour before serving or salad leaves will go soggy).

Recipe Notes

Please note: You can do steps 1-3 the day before or morning of the event.

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Click here to receive my free “Healthy Holidays Recipes” ebook

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Coconut Green Beans

Votes: 1
Rating: 5
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Prep Time

10 minutes

Cook Time

30 minutes

Servings

servings MetricUS Imperial

Ingredients

• 4 lbs green beans
• 1 1/3 teaspoon turmeric powder
• 3 teaspoons salt
• 8 cups water
• Cooking spray
• 8 tablespoons black mustard seeds
• 4-6 serranoes or jalapenos, minced (skip if you prefer no heat)
• 1 cup cilantro (coriander), chopped, for garnish
• 1 1/3 cup sweetened, grated coconut, firmly packed

Prep Time 10 minutes Cook Time 30 minutes Servings servings MetricUS Imperial Ingredients 4 lbs green beans 1 1/3 teaspoon turmeric powder 3 teaspoons salt 8 cups water Cooking spray 8 tablespoons black mustard seeds 4-6 serranoes or jalapenos, minced (skip if you prefer no heat) 1 cup cilantro (coriander), chopped, for garnish 1 1/3 cup sweetened, grated coconut, firmly packed

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Rinse and chop ends off green beans, chop into 1 inch (2.5 cm) pieces.
2. put beans, turmeric powder, salt and water into large saucepan or pot and boil. Turn to medium heat and cook, covered, until beans are tender but still crisp ~ 15-20 min. Drain and set aside. (Can do this step ahead of time)*
3. Heat cooking spray over high heat in large skillet. Add mustard seeds when pan is hot. Seeds will pop; immediately turn to medium heat.
4. Add firmly packed, grated coconut. Add minced chilies. Stir fry for 1-2 minutes. Coconut will be a light brown, and be careful because it can burn quickly.
5. Add cooked beans, mix to coat beans with mustard seeds, and stir fry for ~ 5 minutes.
6. Turn off heat, and add chopped cilantro (coriander) leaves on top before serving.

Recipe Notes

*Note: for 4 lbs. (1800g) of green beans, do steps 3-6 in 2 batches; halve the ingredients for each batch (one right after the other or in separate pans, because one pan is not big enough for all at once)

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Holiday Food Idea: Spicy Salmon!

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Spiced Salmon Steak

Votes: 1
Rating: 5
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Prep Time

5 minutes

Cook Time

20 minutes

Servings

servings MetricUS Imperial

Ingredients

• Cooking spray
• 4 lbs. salmon, skin on
• 2 tablespoons fish curry masala *(See note below)
• 2 teaspoons salt
• 1 teaspoon fresh black pepper
• 2 teaspoons oregano
• 1/2 - 1 teaspoon chili powder (add more for more heat, can use paprika as a substitute, which will give less heat)
• 1 tablespoon olive oil
• Juice of 1 lemon
• Optional: grated lime rind + 1/2 - 1 sliced lemon

Prep Time 5 minutes Cook Time 20 minutes Servings servings MetricUS Imperial Ingredients Cooking spray 4 lbs. salmon, skin on 2 tablespoons fish curry masala *(See note below) 2 teaspoons salt 1 teaspoon fresh black pepper 2 teaspoons oregano 1/2 - 1 teaspoon chili powder (add more for more heat, can use paprika as a substitute, which will give less heat) 1 tablespoon olive oil Juice of 1 lemon Optional: grated lime rind + 1/2 - 1 sliced lemon

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Instructions

1. Spray baking pan with cooking spray.
2. Wash salmon and dry completely with paper towels. Set onto baking pan with edges (because some juices may be released).
3. Sprinkle all spices on salmon and drizzle on olive oil, rub onto salmon.
4. Let salmon marinate for 3-4 hours or up to 12 hours in fridge. About 2 hours before ready to bake, take out of fridge to bring to room temperature.
5. Preheat oven to 475°F/250°C
6. Bake salmon for 20 minutes. Note: Salmon should be pink and cooked all the way through, If needed, depending on your oven, keep in for additional 5 minutes.
7. Remove salmon from oven. Move to serving plate.
8. Squeeze lemon onto salmon and grate optional lime rind and/or slice lemon rounds and place over salmon steak. Enjoy!

Recipe Notes

*(or 3/4 teaspoon turmeric, 3/4 teaspoon cumin powder, 3/4 teaspoon coriander powder and 1 teaspoon lemon pepper)

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Happy Holidays to you, your family and your friends!

For three tips to stay in control during the holidays, see my post here!